Description
A comforting matzo ball soup made with low-sodium chicken broth, fresh vegetables, and fluffy matzo balls.
Ingredients
Scale
- 8 cups chicken broth (low-sodium)
- 1 cup matzo meal
- 2 large eggs
- 1/4 cup vegetable oil (canola or grapeseed)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill (chopped)
- 1 cup carrots (diced)
- 1 cup celery (diced)
Instructions
- In a large pot, heat chicken broth over medium heat until simmering. Add diced carrots and celery, season with salt and pepper, and cook for about 10 minutes until tender.
- In a mixing bowl, combine matzo meal, eggs, vegetable oil, salt, pepper, and dill. Mix gently to avoid overworking the dough. Refrigerate for at least 30 minutes.
- Wet your hands slightly and roll the matzo mixture into balls about one inch in diameter.
- Carefully drop the matzo balls into the simmering broth. Cover and cook for approximately 30 minutes until they double in size and float to the top.
- Serve hot in bowls with extra dill for garnish.
Notes
- This soup is great for holidays or anytime you need a warm, comforting dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg